Longest shawarma: Bangalore breaks Guinness world record (VIDEO)
BANGALORE, India -- Studentsof St. Joseph's College of Commerce and Wrapz, an international shawarma food chain in Banglore, made a 42.6-meter long shawarma roll, filled with grilled chicken and vegetables, weighing in over 217 kilograms, which sets the new world record for the Longest shawarma / Longest doner kebab,
according to the World Record Academy: www.worldrecordacademy.com/. Photo: The longest shawarma in the world was made in Bangalore, India. Photo: AN
The Guinness world record for the largest doner kebab sandwich weighed 413 kg (910.5 lb) and was made by the Maroosh Lebanese Café at the Applause Festival, Albury, New South Wales, Australia. The kebab measured 8 m (26.24 ft) long and 70 cm (27.5 in) wide.
Guinness World Records also recognized the world record for the largest skewer of kebab meat; it weighed 4,022 kg (8,866 lb 15 oz) and was achieved by Zith Catering Equipment LTD and the Municipality of Pafos (both Cyprus) in Pafos, Cyprus.
Around 200 students and company chefs participated in the record setting event.
"During the last two months, we have been planning, practicing and conducting rehearsals for this event. The students have done a remarkable job by successfully breaking the world records," said M.A Babu, Wrapz executive director.
The world's longest shawarma / Longest donner kebab was made up of 52 kilograms of chicken 20 kg tomatoes, 28 kg lettuce, 15 kg jalapeno pickles, 20 kg cucumber, 10 kg mayonaise and 72 kg bread, said Kamal Abdul Nasar, Wrapz managing director.
After the shawarma roll was measured and announced as a world record, the roll was sliced, distributed and consumed in the college campus where an eager crowd was ready to eat and to see if the shawarma treat lived up to standards.
Aquila K.S, event coordinator, said, "It was fun filling, rolling and lifting the shawarma and I am really happy to be the part of the team, which has made history."
Shawarma is very popular in Saudi Arabia. The snack is made by alternately stacking strips of fat and pieces of seasoned meat (beef, lamb or marinated chicken) on a stick. An onion, a tomato, or a halved lemon is sometimes placed at the top of the stack for additional flavoring. The meat is roasted slowly on all sides as the spit rotates in front of, or over, a flame for hours.